Carrot, Sweet Potato, and Red Lentil Soup with Moroccan Flavors
Try this Carrot, Sweet Potato, and Red Lentil Soup with Moroccan Flavors recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1/2 teaspoon pepper
- cilantro for garnish
- 1 cup red lentils
- 1 large vidalia or sweet yellow onion chopped
- 1 large sweet potato peeled and chunked
- 5 to 6 large carrots peeled and chunked (about 4 cups)
- 8 cups vegetable or chicken stock
- 1 tablespoon harissa paste (i use cava brand - a fresh paste av
- 2 teaspoons ras el hanout
- nigella seeds (or black caraway) for garnish
- greek yogurt for garnish
- Carbohydrate 32.3391731997863 g
- Cholesterol 0 mg
- Fat 1.54174945561065 g
- Fiber 12.2972401172035 g
- Protein 10.1101849626068 g
- Saturated Fat 0.219806741519608 g
- Serving Size 1 1 Serving (381g)
- Sodium 1271.83329700856 mg
- Sugar 20.0419330825828 g
- Trans Fat 0.111076121807937 g
- Calories 183 calories
Sweat the onions in the olive oil for 6 to 8 minutes until soft and translucent. Add the remaining ingredients and spices except for garnishes. Bring to a boil and simmer gently for 25 minutes until the potatoes, lentils, and carrots are soft. Let the soup cool a little and blitz it with an immersion blender until smooth and creamy. If you want to add some cream or half and half, by all means go ahead, but you don't need to. TASTE the soup. Add more harissa, spice, salt and pepper as needed. Ladle soup into bowls and garnish with Nigella seeds, a dollop of Greek yogurt, and some cilantro.
